Orange and Neufchatel Cheese Crepes - A Refreshing Breakfast Or Dessert
Do you start your day with orange juice? People around the world consider it a breakfast staple and no wonder.
Oranges are an excellent source of vitamin C and folacin, an essential vitamin.
The sweet and tangy citrus is also a source of potassium, thiamin, niacin, and magnesium.
According to "Oranges," an article on the Food Reference Website, the fruit is technically a berry, with segments that can be separated.
American grocery stores carry many varieties: sweet, sour, Mandarin, Moro (blood oranges), navel, and tangerines.
Clementines -- small tangerines without seeds -- are grown in California and imported from Spain.
The Food Reference Website says you should bring an orange with you for snacking.
"They come in their own container so you can just peel and eat orange segments whenever the snack craze occurs," notes the site.
Bring a plastic peeler along, too, and a napkin to wipe those delicious drips.
I love oranges and add fresh segments to spinach and romaine salads.
When I assemble a trifle, I sprinkle the angel food cubes with a little juice.
The juice adds a flavor kick to a sweet dessert.
My barbecued spareribs have a unique flavor, thanks to tiny bits of orange rind that I add to the sauce.
If I am short on time, I add a few tablespoons of marmalade.
One of my favorite recipes, Boeuf a la Nicoise," is from "The Cuisine of the Sun," by Mireille Johnston.
The cook book features the food of Nice and Provence.
Johnston's beef burgundy is similar to other recipes, but it contains two wonderful additions, fresh tomatoes and the rind of a small orange.
Though the recipe is a bit time-consuming, I think the spectacular result is worth the effort.
Are you craving oranges yet? You should be.
Orange and Neufchatel Cheese Crepes are a good way to enjoy them.
The recipe calls for frozen crepes, but you may use the ones from the produce department, or make your own.
Kids love pancakes, so ask them to help you.
Make extra and freeze the crepes for future use.
Garnish dessert crepes with whipped cream or sugar-free topping and a dusting of powdered sugar.
Ingredients 1 teaspoon orange zest (one orange) fresh orange segments 1/2 cup low-sugar marmalade 1/4 cup water 8 ounces Neufchatel cheese, room temperature 1 teaspoon Splenda blend 1 teaspoon orange zest 4 large frozen crepes Method Grate zest from the orange.
Peel the orange and slice into segments, catching the juice in a small bowl.
Set aside.
Combine marmalade and water in a small saucepan.
Heat over low heat just until warm.
Add the Neufchatel cheese, Splenda blend, and orange zest to the juice in the bowl and whisk together.
Spoon a line of filling down the center of each crepe.
Fold the sides under.
Drizzle with warm sauce and garnish with fresh orange segments.
Makes four breakfast or dessert servings.
Copyright 2009 by Harriet Hodgson
Oranges are an excellent source of vitamin C and folacin, an essential vitamin.
The sweet and tangy citrus is also a source of potassium, thiamin, niacin, and magnesium.
According to "Oranges," an article on the Food Reference Website, the fruit is technically a berry, with segments that can be separated.
American grocery stores carry many varieties: sweet, sour, Mandarin, Moro (blood oranges), navel, and tangerines.
Clementines -- small tangerines without seeds -- are grown in California and imported from Spain.
The Food Reference Website says you should bring an orange with you for snacking.
"They come in their own container so you can just peel and eat orange segments whenever the snack craze occurs," notes the site.
Bring a plastic peeler along, too, and a napkin to wipe those delicious drips.
I love oranges and add fresh segments to spinach and romaine salads.
When I assemble a trifle, I sprinkle the angel food cubes with a little juice.
The juice adds a flavor kick to a sweet dessert.
My barbecued spareribs have a unique flavor, thanks to tiny bits of orange rind that I add to the sauce.
If I am short on time, I add a few tablespoons of marmalade.
One of my favorite recipes, Boeuf a la Nicoise," is from "The Cuisine of the Sun," by Mireille Johnston.
The cook book features the food of Nice and Provence.
Johnston's beef burgundy is similar to other recipes, but it contains two wonderful additions, fresh tomatoes and the rind of a small orange.
Though the recipe is a bit time-consuming, I think the spectacular result is worth the effort.
Are you craving oranges yet? You should be.
Orange and Neufchatel Cheese Crepes are a good way to enjoy them.
The recipe calls for frozen crepes, but you may use the ones from the produce department, or make your own.
Kids love pancakes, so ask them to help you.
Make extra and freeze the crepes for future use.
Garnish dessert crepes with whipped cream or sugar-free topping and a dusting of powdered sugar.
Ingredients 1 teaspoon orange zest (one orange) fresh orange segments 1/2 cup low-sugar marmalade 1/4 cup water 8 ounces Neufchatel cheese, room temperature 1 teaspoon Splenda blend 1 teaspoon orange zest 4 large frozen crepes Method Grate zest from the orange.
Peel the orange and slice into segments, catching the juice in a small bowl.
Set aside.
Combine marmalade and water in a small saucepan.
Heat over low heat just until warm.
Add the Neufchatel cheese, Splenda blend, and orange zest to the juice in the bowl and whisk together.
Spoon a line of filling down the center of each crepe.
Fold the sides under.
Drizzle with warm sauce and garnish with fresh orange segments.
Makes four breakfast or dessert servings.
Copyright 2009 by Harriet Hodgson
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